New Analytical Techniques in Food Science

Abstract

In this review, some of the latest analytical techniques that are being used for the study and characterization of food are examined. This work intends to provide an updated overview (including works published up to June 1999) on the principal applications of such techniques together with their main advantages and drawbacks in food analysis. Some future developments of these systems and their foreseeable application in food characterization are also discussed. The reviewed techniques are those based on spectroscopic, biological, separation, and electrochemical procedures. Moreover, some relevant facts on new systems for sample preparation and on-line couplings are also given.

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

“…This last characteristic is the main advantage versus chromatographic methods, which makes CE useful for routine analysis as well as for controlling and monitoring processes in a number of industrial fields [205][206][207][208][209][210][211][212][213]. Moreover, CE is relatively well suited to analysis of samples with complex matrices, like VOO.…”

Avaliação da distribuição de cobre associado a compostos de diferentes massas moleculares na polpa de açaí

“…O nível de cobre (21,3 µg g -1 ) encontrado por Dolan e Capar (2002) foi maior quando comparado ao valor obtido neste estudo. Esta variação na concentração do mineral pode estar relacionada com a origem geográfica, o uso de fertilizantes, as condições climáticas e do solo e as avaliação da distribuição de cobre associado a compostos de diferentes massas moleculares na polpa de açaí características das plantas que podem alterar a concentração dos elementos nos alimentos (Dolan e Capar 2002;Ibañez e Cifuentes 2001).…”

Food Analysis: Present, Future, and Foodomics

“…There are some important conclusions that can be extracted from the results of Table 1 when they are compared to the results from a similar search published by our group at the end of the 20th century summarizing the works published on food analysis in the period 1990-2000 [139]. The most important trend is the huge increase in biological and sample preparation techniques as compared with the previous period and the important decrease in the use of radiochemical and thermal techniques, probably due to the specific information that those techniques provide and the need for high-throughput techniques widely based on new and advanced technologies able to provide more information of better quality.…”